Strawberry Charlotte

AVERAGE

3h Preparation time

10 Cooking time

For 6 persons

Ladyfinger Biscuits (Sponge Fingers)

40g of Yumgo Génoise powder

210g of water (to rehydrate the powder)

125g of sugar

125g of T65 flour

Bavarian Cream Mixture (Plant-Based Bavarois)

150g of plant-based milk

60g of sugar

2.5g of Pectin 325 NH 95

150g of plant-based cream

37,5g

from

7,5g

from Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

+30g of water (to rehydrate the powder)

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Preparation

Vegan Strawberry Charlotte – Soft Ladyfingers and Vanilla Bavarian Cream

Discover our light and elegant vegan version of the strawberry charlotte: a refined dessert made with airy ladyfinger biscuits, a smooth vanilla bavarian cream, and fresh strawberries. Created with Whole Yumgo and our new product Yumgo Génoise, it’s perfect for impressing guests with freshness and elegance.

Step 1: Prepare the Ladyfinger Biscuits

Mix Yumgo Génoise powder with sugar.
Add water and blend if needed to smooth the mixture.
Whip at maximum speed for 10 minutes until light and airy.
Gently fold in the sifted flour.
Pipe the batter into a sponge collar (cartouchière) or individual ladyfingers depending on the assembly, and also pipe two disks sized to fit the ring mold.
Dust twice with powdered sugar to create a nice crust.
Bake at 180°C (350°F) for 8–10 minutes. Let cool completely before use.

Step 2: Make the Vanilla Bavarian Cream

Heat the plant-based milk with the split and scraped vanilla bean.
Rehydrate whole Yumgo powder with water.
Mix sugar with pectin, then add the rehydrated mixture.
Add part of the hot milk, mix well, then return everything to the saucepan.
Cook until it reaches a boil.
Cool quickly to 25°C (77°F), whisk until smooth, and temper.
Whip the plant-based cream until it reaches a soft “yogurt-like” texture.
Fold the whipped cream into the mixture in three additions while still slightly warm.
Refrigerate until ready to assemble.

Step 3: Assembling the Charlotte

Slice the strawberries and set aside.
Trim the ladyfinger collar to match the height of the mold and place one biscuit disk at the bottom.
Add a first layer of fresh strawberries.
Pour half of the vanilla bavarian cream.
Add the second biscuit disk, more strawberries, then finish with the remaining bavarian cream up to the top.
Smooth the surface with a spatula.
Decorate with fresh strawberries and glaze with a neutral mirror glaze.
Chill for at least 2 hours before serving.